Pan-Seared Chicken & Tomato Jam with Orzo, Zucchini & Raisins

Pan-Seared Chicken & Tomato Jam

with Orzo, Zucchini & Raisins

40 MIN
+$0.95/serving 2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
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Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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30g Of Protein
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Keto Friendly
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Nutritionist's Pick
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    This hearty, savory chicken dish gets pops of sweet flavor thanks to golden raisins mixed into a bed of orzo, and a tomato jam that we’re making by cooking fresh tomatoes with red pepper flakes for just a hint of heat that enhances their natural sweetness.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    fresh
    ingredients
    Pan-Seared Chicken & Tomato Jam with Orzo, Zucchini & Raisins
    Title
    • 2 Skin-On Salmon Fillets
    • 4 oz Orzo Pasta
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Zucchini
    • 2 Tbsps Mascarpone Cheese
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Verjus Blanc
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Capers
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Small dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Make the tomato jam
    3 Make the tomato jam

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tomatoes, 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the zucchini
    4 Cook the zucchini

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the liquid has cooked off. Transfer to the pot of cooked pasta; add a drizzle of olive oil and stir to combine. Cover to keep warm. Wipe out the pan.

    Cook the fish
    5 Cook the fish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the pasta & serve your dish
    6 Finish the pasta & serve your dish

    To the pot of cooked pasta and zucchini, add the mascarpone, raisins, and capers; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and tomato jam. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Small dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Cook the pasta
    Make the tomato jam
    3 Make the tomato jam

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tomatoes, 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the zucchini

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the liquid has cooked off. Transfer to the pot of cooked pasta; add a drizzle of olive oil and stir to combine. Cover to keep warm. Wipe out the pan.

    Cook the zucchini
    Cook the fish
    5 Cook the fish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    6 Finish the pasta & serve your dish

    To the pot of cooked pasta and zucchini, add the mascarpone, raisins, and capers; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and tomato jam. Garnish with the sliced green tops of the scallions. Enjoy!

    Finish the pasta & serve your dish
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